Make both your brain and body happy with eggplant and tomatoes, the phytonutrient-rich stars of this flavorful, veggie-focused dish. Works as a side dish or you can serve with a grain, such as brown rice or millet.
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1 pint grape or cherry tomatoes
2 cloves garlic, smashed
3 tablespoons, plus 2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
a pinch or two of crushed red pepper flakes
2 small eggplants (about 9 ounces each)
¼ teaspoon freshly ground black pepper
½ cup fresh basil leaves, torn
- Heat the oven to 400°F.
- On a rimmed baking sheet, toss together the tomatoes, garlic, 3 tablespoons of the oil, half the salt and the red pepper flakes.
- Cut the eggplant lengthwise in half. Score the inside flesh in a crosshatch pattern without cutting through the skin. Brush the flesh with the remaining 2 teaspoons oil and season with the black pepper and remaining salt. Place cut-side down on the sheet pan, and roast 45 to 55 minutes until the eggplant are tender and the tomatoes burst.
- Divide the eggplant among plates and spoon the tomatoes and garlic over the tops. Sprinkle with the basil.
Makes 2 servings Each serving contains: Calories 330
Total fat 27g
Saturated fat 3.5g
Dietary fiber 11g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness